Buttermilk Pie

Here’s a classic Nannie’s Buttermilk Pie—old-fashioned, creamy, and perfectly sweet 🥧💛

Nannie’s Buttermilk Pie

Ingredients

• 1 unbaked 9-inch pie crust
• 1½ cups sugar
• ½ cup (1 stick) butter, softened
• 3 large eggs
• 1 cup buttermilk
• 3 tbsp all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt
• Optional: ¼ tsp nutmeg or lemon zest (very traditional)

Instructions

1. Preheat oven to 350°F (175°C).
2. Cream butter and sugar
   • In a bowl, beat butter and sugar until light and fluffy.
3. Add eggs
   • Beat in eggs one at a time.
4. Mix in dry ingredients
   • Stir in flour and salt until smooth.
5. Finish the filling
   • Add buttermilk, vanilla, and optional nutmeg or lemon zest.
   • Mix gently until just combined.
6. Bake
   • Pour filling into unbaked pie crust.
   • Bake 45–55 minutes, until the center is set but slightly jiggly.
7. Cool
   • Let cool completely before slicing (it firms up as it cools).

Tips from Nannie’s Kitchen

• Don’t overbake—it should still have a soft custard center
• Serve plain or with whipped cream
• Even better the next day after chilling

If you want, I can share a Southern variation, extra-creamy version, or a handwritten-style recipe card version ❤️